Time to bump up your dark, leafy greens intake with these Collard Green Wraps with Hummus! Packed with veggies, they make for a satisfying and nutritious vegan meal, snack, or side dish. But they don't have to be vegan because you can fill them with anything you like such as leftover rotisserie chicken, tuna salad, or how about your favourite taco fillings!
Lettuce wraps are all the rage but most lettuces don't have the flexibility needed to not break when rolled up. Collard greens, on the other hand, are soft and flexible and do the job perfectly!
This wrap uses my recipe for Toasted Sesame Hummus. The collard greens here are raw but if you prefer to steam or blanch the leaves you can do that too!
🥘Ingredients
Here's what you will need to make this recipe. For quantities see the recipe card below.
🔪Instructions
Below are step-by-step instructions on how to make and roll up collard green wraps.
Steps 1 & 2 - Cut off the stem then trim the thick part of the stem on the backside of the leaf. Make a pile of your fillings trying not to overfill or it will be hard to wrap up.
Steps 3 & 4 - Fold the bottom of the leaf over the fillings. Then fold one side in and then the other. Roll it up completely ending with the seam down.
Step 5 - Using a sharp knife, cut the wrap in half and enjoy!
🥣Substitutions
The substitutions for this wrap are literally endless! Here's a list of other filling ideas:
- Swiss chard can be used instead of collard greens
- leftover grilled or roasted veggies
- any plant-based protein such as tofu, tempeh, edamame, etc.
- any animal protein including fish, seafood, chicken, pork, or beef.
- tuna or egg salad
- scrambled eggs
- peanut sauce
- hot sauce
- your favourite salad dressing or dip
- cheese!
- any other type of pickled veg
- olives
- artichoke hearts
- kimchi or saukraut
- coleslaw
Storage
Store in a covered container or wrapped in plastic wrap in the fridge for 3-5 days depending on your choice of fillings. If your wraps include meat or seafood keep for 3 days only.
Pro-Tip
If you are making a few of these ahead of time don't cut them in half. Instead, wrap them tightly in plastic wrap to store.
If you make these wraps with the darker green surface on the outside they will look more visually appealing but if you make them with the back of the leaf (the lighter green) facing out they will roll up more easily.
Frequently Asked Questions
Here are some commonly asked questions about Collard Green Wraps.
Collard greens can definitely be eaten raw. They are a cruciferous vegetable and an excellent source of calcium, folate, and vitamins K, C, and A and are also high in fiber and antioxidants.
You don't have to blanch them but you can if you prefer to do so. Bring a large pot of water to a boil. Submerge the leaves for about 30 seconds. Remove and place immediately into ice water. Remove from ice water and pat dry before using.
My preferred choice is collard greens but you can also use Swiss chard or softer lettuce leaves like Boston, Bibb, or Butter lettuce. The softer top parts of Romaine lettuce leaves can also be used.
📖 Recipe
Collard Green Wraps With Hummus
Ingredients
- 2 collard green leaves
- 3-4 tablespoons Toasted Sesame Hummus, or hummus of your choice
- ½ cup carrots grated
- ½ cup red cabbage thinly sliced
- ½ small red pepper thinly sliced
- 1 large dill pickle sliced
- ½ medium avocado sliced
- alfalfa sprouts or microgreens
Instructions
- Prepare the vegetables and hummus if you are making your own.
- Rinse collard leaves and pat dry. Cut the stems from leaves. Flip the leaf over so the underside is facing up. With a sharp paring knife, trim the thick stem so it’s flat. This makes it easier to roll up.
- Working with one leaf at a time, place on a board with the stem end facing towards you. Spread hummus on the bottom ⅓ of the leaf. Add your filling ingredients keeping everything in the center so you can fold the sides (see photo above).
- Fold the bottom up so it’s just covering the fillings. Fold in one side and then the other. Roll up and end with the seam side down. Using a sharp chef’s knife or a serrated knife, cut in half. Cutting it is optional. They can be less messy to eat when left whole and can be wrapped and stored in the fridge easily.
Bev says
Tried this today, had my salad in a wrap, added hummus, some feta and hemp hearts and it was great! Will be using this regularly! Thank you!
Andrea says
I'm so happy you enjoyed it! Thanks for commenting!
Deb says
So good , one of my Favorites , growing the collards in the garden with fresh tomatoes ,radish, peppers ,onions , left over chicken , very delicious
Thanks Andrea
Andrea says
Sounds devine! Freshly picked greens are the best! Thanks for commenting!
Mieke Fraser says
Thank you I have never made collard wraps before I've had lots of wraps but I always choose the tortillas
I've never even eaten collar before they are absolutely delicious Thank you for teaching this old dog new tricks
Andrea says
My pleasure! I'm so happy you enjoyed them!
Paula says
I never tried collard greens before and they are my favourite lettuce to wrap anything in. They look like they would be bitter, but they are not. Great recipe!!
Andrea says
Thanks Paula! I totally agree and was surprised too the first time I tried them raw. Thanks for commenting!